Apple, Cranberry & Ginger Chutney
Amazing all year round, this tangy chutney is ideal addition to your festive cheese board. especially great for your Christmas Day cheese board. Why not make several jars for the perfect homemade Christmas gift!
Makes 2 x 500g jars
175ml apple cider vinegar
Place all the ingredients except the baobab and cranberries into a saucepan and heat on a gentle heat and stir until everything is fully combined. Bring the mixture to the boil then reduce the heat and simmer, uncovered, for about an hour. Stir the mixture regularly.
After an hour add the cranberries and cook for a further 10 minutes until they have softened. Turn off the heat and stir in the baobab then spoon the hot chutney into jars and seal. Store in a cool, dark place. This chutney improves with age and will keep for up to 6 months. Chill upon opening.
Recipe by Aduna